
Ingredients:
• 2 tbsp – Rice flour
• 1 cup – gram flour
• 1 handful – aniseed/omam
• Salt to taste
• Asafoetida, a pinch
• Oil for frying
• 2 tbsp – Butter
• Accessories required:
• Omappodi press
• Omappodi mould
Method:
- Soak the omam in water for 15 mins.
- Grind the omam by adding water.
- Strain and keep aside the strained water.
- Mix the rice flour, gram flour, salt, butter and hing along with the strained omam water in a vessel.
- Add water and make the flour into a chapatti like dough
- Heat oil in a heavy bottomed pan, and when the oil is hot add a little piece of dough to check for the heat.
- When the dough rises immediately then the oil is ready for frying.
- Put 1 handful of dough in a press, and close the press with omappodi mould.
- Squeeze the dough to a big circle.
- Deep fry the omappodi over a low flame till it is crisp and turns golden brown in colour.
- Take it out and place it in an oil strainer with a paper towel to remove excess oil and allow it to cool.
- Store in an air tight container and serve.
- Recipe courtesy: Subbalakshmi Renganathan
- http://www.subbuskitchen.com/